Chermoula Chicken Breakfast Hash

• 120 g chicken — Boneless skinless chicken breast, raw
• 150 g potatoes — Raw baby potatoes
• 60 g canned chickpeas, drained and rinsed — Canned chickpeas, drained and rinsed
• 8 g parsley, finely chopped — Fresh flat-leaf parsley
• 8 g cilantro, finely chopped — Fresh cilantro
• 15 g lemon — Fresh lemon juice
• 1 g cumin — Ground cumin
• 4 g garlic, finely grated — Raw garlic
• 6 g oil — Avocado oil

Method

1. 1Brown the chickenCut the chicken into 2 cm pieces. Heat half the oil in a skillet over medium-high.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Cook the chicken for 6 minutesCook the chicken for 6 minutes, turning every 2 minutes.6 min · 165°FLook for: Chicken is browned and reaches 165°F throughout.Safety: Avoid raw-chicken cross-contamination and verify 165°F.
3. 3Cook the potatoesTransfer the chicken to a clean plate. Cut the potatoes into 1 cm cubes. Add the remaining oil, potatoes, and 35 g water.Look for: The ingredients are fully prepared and ready for the next action.
4. 4Cover for 7 minutesCover for 7 minutes, then uncover, add the drained and rinsed canned chickpeas, and brown for 2 minutes.9 minLook for: A knife slides easily through each potato cube; the edges are crisp, while the canned chickpeas are hot and intact.Safety: Open the lid away from your face and keep the skillet handle inward.
5. 5Season and finishFinely chop all parsley and cilantro and finely grate the garlic; stir them with the lemon juice, cumin, and 15 g water to make chermoula. Return the chicken.Look for: The ingredients are fully prepared and ready for the next action.
6. 6Heat the hash for 2 minutes to 165°FHeat the hash for 2 minutes to 165°F, remove from heat, then toss through all the chermoula for 30 seconds.2 min 30 sec · 165°FLook for: The chicken, potatoes, and chickpeas have a bright, even green-herb chermoula coating with no raw garlic clumps.Safety: Reheat chicken to 165°F; wash fresh herbs before chopping.
7. 7Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
8. 8Rest and serveRest off heat 1 minute and serve the complete hash.1 minLook for: Steam subsides while the potato edges stay crisp.Safety: Refrigerate within 2 hours.